Hazelnut-topped Cake

Name: Hazelnut-topped Cake
Total time: 3 h 5 min
Yield: 1
Ingredients: 6 egg yolks; 6 egg whites; 0.75 cup sugar; 1 pinch vanilla extract; 0.5 cup flour; 0.333 cup Corn starch; 0.5 cup Cocoa (lightly de-oiled); 1.125 cups Quark (20 % fat); 0.5 cup Mascarpone; 0.333 cup sugar; 0.375 cup milk (3.5 % fat); 0.25 cup cream (at least 30 % fat); 0.25 cup sugar; 0.25 cup water; 0.25 cup Glucose syrup; 9 ozs dark Chocolate couverture (approx. 60 % cocoa solids); 1.5 cups shelled Hazelnuts; 4 Tbsps sugar

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Difficulty:

moderate

Difficulty

Preparation:

35 min.

Preparation

ready in 3 h. 5 min.

Ready in

Ingredients

for

x 26 cm springform pan

For the chocolate sponge: 6 egg yolks; 6 egg whites; ¾ cup sugar; 1 pinch vanilla extract; ½ cup flour; 0.333 cup Corn starch; ½ cup Cocoa (lightly de-oiled)

Filling: 1 ⅛ cups Quark (20 % fat); ½ cup Mascarpone; 0.333 cup sugar

Icing: ⅜ cup milk (3.5 % fat); ¼ cup cream (at least 30 % fat); ¼ cup sugar; ¼ cup water; ¼ cup Glucose syrup; 9 ozs dark Chocolate couverture (approx. 60 % cocoa solids)

To decorate: 1 ½ cups shelled Hazelnuts; 4 Tbsps sugar

How healthy are the main ingredients?

Cocoa Mascarpone sugar sugar sugar sugar

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Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 deep bowl, 1 Immersion blender, 1 Fine grater, 1 Plate, 1 Glass, 1 Citrus juicer, 1 Tablespoon, 1 Measuring cups

Preparation steps

Preheat the oven to 175°C (with fan).

Assemble and weigh all the ingredients for the chocolate sponge.

Grease the base of the springform pan or line with baking parchment.

Beat the egg yolks with half of the sugar and the vanilla extract until thick and foamy.

Beat the egg whites until they form soft peaks, then trickle in the sugar and continue beating until they form stiff peaks.

Fold the beaten egg whites into the egg yolk mixture with a mixing spoon.

Sieve the flour, cornflour and cocoa over the mixture and fold in.

Turn the mixture into the prepared springform pan, smooth the top and bake in the preheated oven (middle shelf) for about 30 minutes. (Test to see if it is done by inserting a wooden cocktail stick)

When, done take out of the oven, leave to cool slightly, then carefully loosen the cake from the sides of the springform pan with a thin knife blade and turn out on to a cake rack. Leave to go cold and allow to rest for at least 2 hours. Then split horizontally.

10.

For the filling, mix the quark smoothly with the mascarpone and sugar. Spread on the bottom half of the cake and replace the top half.

11.

For the icing, put all the icing ingredients apart from the couverture chocolate into a small pan and bring to the boil, stirring. Then remove from the heat. Add the finely chopped or grated chocolate and stir until melted. Then homogenise with a hand blender, making sure you keep the blender in the mixture so that no air is mixed in.

12.

Leave the icing to cool to about 30°C then use to coat the cake.

13.

Melt 4 tbsp sugar in a small pan, add the hazelnuts and caramelise to a golden brown colour. Remove from the heat, leave to cool slightly, then scatter on top of the cake.

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